Summer Squash and Cornbread Pie

• crisco original nonstick cooking spray
• 14 cup butter
• 1 large sweet onion, cut into thin wedges
• 2 lbs summer squash, cut into 1/4 inch slices
• 14 cup water
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 1 (6 ounce) packagemartha white cotton country cornbread mix
• martha white buttermilk cornbread mix
• 23 cup milk
• 12 cup shredded cheddar cheese

1. HEAT oven to 450F Spray 2-quart casserole with no-stick cooking spray.
2. Melt butter in large skillet over medium-high heat.
3. Add onion; cook until tender, stirring occasionally.
4. Add summer squash, water, salt and pepper.
5. Reduce heat; cover and cook 15 minutes or until squash is tender.
6. MASH squash gently with fork to break up large pieces.
7. Cook, uncovered, 5 minutes or until slightly thickened and creamy.
8. Pour into prepared casserole.
9. COMBINE cornbread mix and milk in medium bowl; mix well.
10. Stir in cheese.
11. Spoon batter evenly over mixture in casserole.
12. BAKE 15 to 18 minutes or until cornbread is golden brown.
13. Let stand 5 minutes before serving.

butter, sweet onion, summer, water, salt, fresh coarse ground black pepper, white cotton country, white buttermilk, milk, cheddar cheese

Taken from www.food.com/recipe/summer-squash-and-cornbread-pie-432700 (may not work)